In a small bowl add egg whites, 1 1/2 tablespoon thin sliced scallion, 3 thinly sliced sun-dried tomatoes(you can substitute store bought sun-dried tomatoes - however I would add 1 teaspoon fresh basil and 1/2 teaspoon dried rosemary), 1/2 tablespoon fresh Italian parsley, salt and pepper to taste. NOTE: You will not need much salt and pepper. Combine with a fork or whisk.

Using a non stick pan, approximately 10" warm pan over medium heat. Shake jar of sun dried tomatoes to evenly distribute the spices. Measure 1 tablespoon of olive oil and add to pan (you can decrease to 1/2 tablespoon if you need to). The extra virgin olive oil I use to pack my sun-dried tomatoes in has 120 calories per tablespoon.

Allow the olive oil to warm, but NOT get hot. Swirl it around the pan to get an even coating, you can smell the garlic we infused into the oil and the rosemary and basil. Add your egg mixture to the pan. Once you start to see the top of the egg cooking, slide your spatula around the side to make sure you can release it easily.

Flip your omelet and roll it, or flop it on top of itself. Remember eggs continue to cook after you take them out of the pan. So, don't overcook it!

Garnish with the reserved scallions, tomatoes and parsley. Fresh ingredients give a great contrast of texture and look absolutely beautiful. I prepared this omelet for a mere 215 calories, add turkey sausage and a glass of Trop50 OJ, and I am still well below 350 calories for this absolutely delicious, flavorful and completely satisfying breakfast!